Chicken, Sweet Potato and Peanut Stew
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Select the Sauté function on the Instant Pot and pre-heat.
Add oil to the pre-heated inner pot of Instant Pot. Stir in onions, garlic and ginger. Sauté until soft, about 2 minutes.
Add salt, curry powder and cayenne pepper, stirring until fragrant about 15 to 30 seconds.
Add chicken and stir to coat with spices. Cook until lightly browned.
Stir in broth, tomato, sweet potatoes and peanut butter.
Close the lid and pressure cook on HIGH PRESSURE for 10 minutes.
When the timer goes off QUICK RELEASE the pressure. Select CANCEL and open the Instant Pot lid.
Stir in chopped spinach until wilted.
To serve, place in serving bowls and garnish with fresh cilantro sprigs and lime wedges.
|Per 410 g serving||Amount|
|Saturated Fat||3.5 g|
|Per 410 g serving||% Daily Value|